Mediterranean Pita Pocket Salad
Servings: 2
Ingredients
- ½ cup eggplant, roasted
- 1 tbsp olive oil, to roast eggplant
- 1 red bell pepper, chopped
- ½ red onion, chopped
- ½ cup cucumber, cubed
- ¼ cup feta cheese, cubed
- 1 handful dill, chopped
- 1 handful parsley, chopped
- 1 Pita, cut in half
Dressing
- ½ lemon, juiced
- 2 tbsp tahini
- 2 tbsp olive oil
- salt & pepper to taste
Instructions
- Coat eggplant with olive oil and sprinkle with salt/pepper. Roast for about 20 min at 240°C.
- Add all salad ingredients in a container.
- Drizzle with olive oil, lemon juice, and tahini. Salt & pepper to taste. Mix it all.
- Add the salad in the pita pocket and enjoy! 🙂
